Need help on Smoked Porter

[C-Rider]

Will do this or the Black IPA next week. Could use some comments. Again this is a 1.75 gal BIAB.

3 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 75.3 %

5.9 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 8.0 %
4.5 oz Chocolate Malt (450.0 SRM) Grain 4 6.0 %
2.00 oz Malto-Dextrine (Boil 5.0 mins) Other 6 -
8.0 oz Smoked Malt (9.0 SRM) Grain 2 10.8 %
0.90 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 37.8 IBUs
SafAle English Ale (DCL Yeast #S-04) [25.00 ml] Yeast 8 -
0.10 oz Fuggles [4.50 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs1.0 pkg

 

[Hugh_Jass]

Scale down ohio brewtus' edmund fitzgerald clone and sub all the base malt for bamburg smoked malt. It's a smoky paradise in your mouth.

 

[C-Rider]

Scale down ohio brewtus' edmund fitzgerald clone and sub all the base malt for bamburg smoked malt. It's a smoky paradise in your mouth.

Mahalo Hugh, Looked at a few EF clones didn't see any smoke at all. I already bought my smoke barley 1/2 lb.

 

[Hugh_Jass]

https://www.homebrewtalk.com/f67/edmund-fitzgerald-clone-ag-46844/


BeerSmith Recipe Printout - www.beersmith.com
Recipe: HopHed Robust Porter
Brewer: HopHed Brewhaus
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (41.0)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.060 SG
Estimated Color: 30.2 SRM
Estimated IBU: 38.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
21.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.00 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.00 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.00 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.00 %
2.50 oz Centennial [8.80 %] (60 min) Hops 33.5 IBU
1.00 oz Williamette [5.40 %] (15 min) Hops 4.1 IBU
1.00 oz Williamette [3.80 %] (5 min) Hops 1.2 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale


I'm saying replace all 2-row with Weyermann smoke malt and add some 6 row for additional conversion. I've done it. it's fantastic. Just scale it down to your batch size and efficiency

 

[runs4beer]

Best smoked porter ever! After a good month in the keg and it is so rich and the mouth feel is like velvet.

https://www.homebrewtalk.com/f12/ca...-smoked-porter-178187/index2.html#post2062828

 

[C-Rider]

Hugh, thanks for the link and recipe for the edmund fitzgerald clone. But since I'm talking about a Smoke Porter why are you posting that recipe?

I just might try that edmund fitzgerald clone one day.

 

[Hugh_Jass]

Hugh, thanks for the link and recipe for the edmund fitzgerald clone. But since I'm talking about a Smoke Porter why are you posting that recipe?

I just might try that edmund fitzgerald clone one day.

What I'm suggesting is to convert the regular EF recipe into a smoked EF recipe by replacing the base malt w/smoked malt (Weyermann). You'd be getting the majority of the gravity points from smoke malt. Of course, you'll scale down the recipe to fit your BIAB volume.

In the recipe I posted above, replace the 21.5 # of 2-row with 21.5 # of smoke malt. I have personally done this. It really gives a nice smoke/bacon like flavor to the porter.

Unlike some smoke beers, a porter needs a lot of smoke malt because of all the other strong flavors in the recipe.

 

[C-Rider]

What I'm suggesting is to convert the regular EF recipe into a smoked EF recipe by replacing the base malt w/smoked malt (Weyermann). You'd be getting the majority of the gravity points from smoke malt. Of course, you'll scale down the recipe to fit your BIAB volume.

In the recipe I posted above, replace the 21.5 # of 2-row with 21.5 # of smoke malt. I have personally done this. It really gives a nice smoke/bacon like flavor to the porter.

Unlike some smoke beers, a porter needs a lot of smoke malt because of all the other strong flavors in the recipe.

Thanks, gotcha. Will remember this for the next brew as I had to order online the smoked malt and will be brewing Monday.